Back to School Immune Boost & I get punked…
Video blogging doesn’t always go as planned. If you’re here already, watch the video, my kids crash the party!
So, what you missed was instructions on making your own chicken broth. It’s easy, nutritious and inexpensive compared with buying the chemical laden store-bought kind.
The secret is in the bone marrow. Gross, I know. I resisted making it because I was grossed out. But this is GOOOOOD stuff. Stick with me.
Bone broth has several benefits:
- Filled with important minerals (which we desperately need but I’ll save that lecture for another day)
- contains collagen (which helps heal the lining of the gut)
- loaded with probiotics so it boosts immune system (yay!)
Non-negotiable – Organic chicken. Do NOT skimp on this part. When making bone broth you are literally pulling everything out of the chicken that has entered it’s system. Do NOT try this with a cheapo, nasty chicken. It could do more harm than good. You want a high quality, organic, free range bird.
- Put the entire bird in a big pot.
- Cover the bird with GOOD water. (people please use a good purified water. Do not spend money on an expensive chicken and put nasty chlorine filled tap water in with it).
- Add a tablespoon or two of Apple Cider Vinegar – this will help pull all the “good stuff” out of the chicken and into your broth.
- Throw in some organic onions, celery and carrots. Vegetables are optional but will inprove the flavor of your broth.
- Salt generously with good salt. (himilayan pink salt is the BEST. It’s loaded with high quality minerals and isn’t bleached or processed – blech!)
- Bring to a boil.
- Turn the heat down and let it simmer on low heat for at least 6 hours, up to 12 hours.
- Periodically skim the top of the froth and “funk” that comes to the surface. Don’t get grossed out, just skim it and toss it and pretend you never saw it.
- When you’re all done let it cool slightly and strain. Put the chicken pieces in one bowl and broth in others.
- Pick all of the good chicken off the bones and discard all of the veggies and skin and “gross stuff”.
This broth doesn’t have any preservatives in it, so plan to eat it within a couple of days or freeze it. I typically make a huge stock pot and then put it in little pint jars in the freezer. Each week when I plan my meals I can just move from freezer to fridge and I have wonderful stock to cook with!
I usually split up the chicken in about half of the containers so they are ready for good chicken soup and leave half as just broth for cooking. I also usually start with one big pot of soup and put the rest in jars for later.
NOTE: Two things you need to know about this broth.
- It will have a layer of fat on top. There are two schools of thought on good quality animal fat. 1) if you are watching your weight or watching your child’s weight, skim the fat and toss it right before you use it. It will also make whatever you are cooking really greasy. 2) if you have a child with severe gut distress (chron’s disease, pain, autism, etc. etc.) you may want to opt to leave the fat. Animal fat does wonders to heal the lining of the gut.
- It will be the consistency of Jello in the fridge. It’s the collagen. It’s a good thing. That is the wonderful stuff that will help your joints, lining of the gut, and immune system. Don’t be alarmed.
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